- Chef Edgar Bosquez, previously at Le Bernardin and Per Se
- Italian-Mediterranean, fresh pasta made on site
- Open dinner only, terrace seating over Saint-Jean bay
- Reservations open four weeks ahead, hotel guests prioritised
L'Isola arrived in late 2024 and rearranged the dinner-reservation landscape on the island. Edgar Bosquez came from Le Bernardin and Per Se in New York and has built a menu that is Italian in framework but Caribbean in ingredient — local snapper carpaccio, tagliolini with island lobster, sea urchin on house-made spaghetti chitarra. The terrace is the smallest of the serious dining rooms on Saint-Barth, which is the point.
Eight o'clock seating, terrace edge if you can. Order the tasting and let the sommelier choose the whites.
Book it for the table that everyone is talking about.
